Kakiage Donburi

Kakiage Donburi is a delightful Japanese dish featuring a crispy vegetable tempura served over a bed of fluffy rice. This vegetarian version highlights an array of seasonal vegetables, making it not only satisfying but also vibrant and nutritious.

Ingredients

• Carrot - 100g, julienned
• Zucchini - 100g, julienned
• Sweet potato - 100g, julienned
• Onion - 50g, thinly sliced
• Green beans - 50g, cut into 2cm pieces
• All-purpose flour - 60g
• Cornstarch - 40g
• Baking powder - 1 tsp
• Ice water - 120ml
• Soy sauce - 2 tbsp
• Mirin - 1 tbsp
• Rice vinegar - 1 tsp
• Cooked sushi rice - 300g
• Sesame oil - 1 tbsp
• Chopped green onions - for garnish
• Shichimi togarashi - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, mix together the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
3. Gradually add the ice water to the flour mixture and stir until just combined; do not overmix.
4. In another bowl, combine the julienned carrot, zucchini, sweet potato, onion, and green beans.
5. Fold the vegetables into the batter until they are evenly coated.
6. Line a baking sheet with parchment paper and lightly grease it with sesame oil.
7. Spoon the vegetable mixture onto the baking sheet, forming small clusters.
8. Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy, flipping halfway through.
9. While the kakiage bakes, prepare the sauce by mixing soy sauce, mirin, and rice vinegar in a small bowl.
10. Once the kakiage is done, serve it over a bowl of cooked sushi rice.
11. Drizzle the sauce over the kakiage and rice, and garnish with chopped green onions and shichimi togarashi.

Nutrition

• Calories: 500
• Protein: 10 g
• Carbs: 75 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Provides dietary fiber that aids digestion.

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